Our Favorite Pumpkin Recipes

This homemade fall latte begins with caramel pecan coffee, a satisfying blend of richly roasted beans, and a touch of sweet, nutty dessert flavors. The pumpkin whipped cream topping is made by adding dollops of creamy, fall-spiced pumpkin butter to heavy cream, and is also a winner on ice cream or as a topper for a marvelous apple spice cake.

Ever think of starting every fall morning with a slice of pumpkin pie? We have, too! Pumpkin puree, the base of pumpkin pies, is, after all, packed with potassium, iron, and vitamin A. But if you can't handle the guilt that comes with eating pie for breakfast, make this creamy pumpkin puree and yogurt breakfast smoothie to start your day. Or offer it in shot glasses and top with crushed gingersnap cookies, and make it part of a fall breakfast board.

These ooey-gooey pumpkin butter cinnamon rolls will become your favorite pumpkin recipe on weekends and holiday mornings. The method for making these rolls is nearly identical to that for standard cinnamon rolls, only instead of melted regular butter you use pumpkin butter, which gives these rolls that sweet swirl.

When cooking or baking fresh pumpkins, look for sugar or pie pumpkins. These are much smaller than those sold for decorative purposes, and their taste is light, sweet, and buttery, reminding you more of butternut squash. This comforting one-pot pumpkin soup incorporates earthy sage and a touch of sweetness from the addition of Royal Riviera Pears, packing a world of balanced flavor in each bite.

This appetizer is a breeze to make. Simply roll out store-bought puff pastry dough, and spread on a thick dollop of pumpkin butter. Then, sprinkle with chopped candied walnuts and top with a small wheel of brie cheese. Finally, wrap it up in your pastry dough and brush lightly with egg wash before baking to a beautiful golden brown. The result is a feast for the senses: creamy, crunchy, sweet, and a centerpiece for entertaining.

Don't toss the pumpkin seeds after carving your "Great Pumpkin." Instead, toast them to give them a wonderful nutty flavor and incredible crunch. Preheat your oven to 375° F, and line a baking sheet with parchment paper. In a medium bowl, toss towel-dried pumpkin seeds with olive oil, sea salt, and other favorite spices, such as curry, cumin, or brown sugar. Bake until golden, about 20 to 30 minutes. Cool and add the seeds to a fall salad for texture.

Swap out the sunchokes in this fall vegetable taco recipe and incorporate fresh, diced pumpkin instead. The earthy flavor and hearty texture are a delightful addition to a blend of black beans and peak-freshness seasonal vegetables, such as cauliflower and squash. Top the tacos with creamy cilantro avocado sauce and salty, crumbled cotija cheese for a fast and full-favored weeknight dinner.

Tart dried cranberries and swirls of sweet pumpkin butter in the batter make this quick bread — a term used for any bread that doesn't rely on yeast to rise and goes from bowl to oven — an any-time-of-day pumpkin treat. To gild the lily, serve warm slices with pumpkin-honey butter: Whip softened butter with a bit of honey and a dollop of more pumpkin butter. It's scary how good this is!

There's pumpkin pie, and then there is deep-dish pumpkin pie! This pie has an uber-rich mouthfeel and is redolent with seasonal spices. Plus, the towering thick slice makes an incredible dessert centerpiece. Have this bakery-made pie that tastes like home cooking, with fresh pumpkins, eggs, and cream, delivered to your door or make it an impressive host gift during the holidays.

These no-bake pumpkin truffles are the perfect bite-size treat and unique addition to a seasonal dessert board. Blitz pumpkin pie and pumpkin spiced cookies in a food processor, chill, roll the mixture into little balls, and then dip them in melted dark or white chocolate. Easy, beautiful, and bursting with pumpkin flavor.